Chemical Composition of Processed Cheese Using Sudanese White Cheese

摘要

Trails for production of the processed cheese from the Sudanese white cheese were done duringthis study. The processed cheese was made from Sudanese white cheese with different ripening time (15days and 30 days) from milk with two level of fat present (2.2% and 4.4%). At time of processing, theprocessed cheese was packed into two types of containers (glass and plastic) and stored at 4o C for 3months. The result revealed that the different fat percent showed significant differences (P0.05) with the different fat level of the milk from which the processed cheese was made. The acidity,ash, total solids and protein content showed significant differences (P<0.05) with different ripening time(15 days and 30 days). Also the storage periods showed significant differences (P<0.05) with the acidity,ash, total solids, protein and fat contents. The different types of packaging (plastic and glass) showedsignificant differences (P<0.05) for acidity, protein and fat contents. However, ash and total solids contentsshowed non-significant differences (P<0.05) with the different types of packaging of the processed cheese.Hence, the present study concluded that the Sudanese white cheese could be further reprocessed to obtainthe processed Sudanese cheese with improved compositional content especially when fresh cheese wasused.